In case you never heard of chimney cakes we will try here and explain a bit on what they are and why we are so passionate about them.
The origins of the Chimney Cake goes back hundreds of years with the first recording found in a manuscript from Heidelbergnd in 1450. The description mentions a strip of raised dough that is wound in a helix shape around a baking spit, and brushed with egg yolk and sprinkled sugar before baking. The first known recipe of Kürtőskalács originates from Transylvania, included in the 1784 cookbook of Countess Mária. The name ‘Chimney Cake’ or ‘Kurtos Kalacs’ is derived from the Hungarian words: kürt, referring to a chimney or pipe, and kalács, which means ‘milk-loaf’. This delicious pastry is also known as Kürtőskalács, Horn Cake, Stove Cake and Hungarian Twister, among many others with most nicknames referring to its unique shape which is basically an open cylinder.
Our chimney cakes are made fresh from a special recipe of yeast dough (raised dough), of which a strip is spun and then wrapped around a truncated cone–shaped baking spit, sprinkled with granulated sugar and then baked in a custom rotisserie type oven. During the baking process the sugar stuck on the cake melts and caramelises and forms a golden, crispy crust on the cake. After baking the cake can be sprinkled with toppings that will stick to the melted sugar or spread on with Nutella or melted chocolate.